Iced Pumpkin Blondies

  • Prep 35 min
  • Total 1 hr 35 min
  • Servings 60
Iced Pumpkin Blondies

Ingredients

2 1/4
cups Gold Medal™ all-purpose flour
2 1/2
teaspoons baking powder
2
teaspoons ground cinnamon
1/4
teaspoon salt
1 1/2
cups packed brown sugar
3/4
cup butter or margarine, softened
1
teaspoon vanilla
2
eggs
1
cup canned pumpkin (not pumpkin pie mix)
Finely chopped crystallized ginger, if desired

Vanilla Icing

2
packages (3 oz each) cream cheese, softened
2
tablespoons butter or margarine, softened
2
cups powdered sugar
1
to 2 teaspoons vanilla

Steps

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  • 1
    Heat oven to 350º F. Grease bottom and sides of rectangular pan, 15 x10 x1 inch, with shortening. In medium bowl, mix flour, baking powder, cinnamon and salt; set aside. In large bowl, beat brown sugar, butter and vanilla with electric mixer on medium speed until creamy. Beat in eggs and pumpkin until well mixed. Gradually beat in flour mixture. Spread in pan.
  • 2
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3
    In small bowl, beat cream cheese, butter and powdered sugar with spoon until smooth. Stir in vanilla. Spread Icing over cooled bars. Sprinkle with ginger. For bars, cut into 10 rows by 6 rows.

Notes









Tips

Expert Tips

  • Dip small cookie cutters into cinnamon, then press lightly onto tops of frosted bars.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Bar
Calories
80
Calories from Fat
35
% Daily Value
Total Fat
4g
Saturated Fat
2g
Cholesterol
15mg
Sodium
60mg
Total Carbohydrate
10g
Dietary Fiber
0g
Protein
1g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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